Survival and Goat Milk Acidifying Activity of Lactobacillus rhamnosus GG Encapsulated with Agave Fructans in a Buttermilk Protein Matrix.

Lactobacillus rhamnosus GG (L. rhamnosus GG) cells were encapsulated in buttermilk proteins by spray drying, alone (E), or with Agave tequilana fructans (CEF). Buttermilk proteins acted as a thermo-protector for the probiotic cells undergoing the spray-dried process.